Bharwa Baingan/ Stuffed Eggplant

Bharwa Baingan(भरवां बैंगन) or Stuffed Eggplant is a great side dish which tastes heavenly without use of much oil. If you have some unexpected guests for lunch/dinner, this is a quick dish to prepare and impress your guests with your cooking skills.

Prepration time: 15 minutes

Cooking time: 15 minutes

Serving: 4-5

bharwa baingan – stuffed eggplantStuffed Aubergine

Ingredients:

Eggplant/Baby Aubergines/Baigan : 8-10

Onion – 1 medium sized

Coriander Powder – 1 tablespoon

Fennel powder – 1/2 tablespoon

Roasted cumin(slightly coarse) – 1.5 teaspoon

Amchur/Anardana powder – 1 Teaspoon

Red chilli powder – 1/2 teaspoon

Black pepper powder – 1/3 teaspoon

Garam masala – 1/2 teaspoon

Salt – 1 teaspoon or according to your taste

Oil – 1.5 tablespoon

Chopped Green coriander for garnishing

Bharwa Baingan

Recipe:

First of all wash and pat dry all the eggplants. Now make slit in them one horizontally and one vertically making a + sign in them. Please refer to the picture below. Chop the onion.

Bharwa baingan – stuffed eggplant

Now take a bowl and mix all the spices listed above and mix well. Now with the help of a spoon or butter knife stuff this mix masala into the slits of eggplants. Stuff all the eggplants like this. Keep the leftover masala aside.

Masala for Stuffed Eggplant

Take a wide Pan/Kadhai and heat oil in it and then add onion. Sauté till they turn light brown. Now add the leftover masala and sauté for 1 minute. Finally place the eggplants one by one into the pan/Kadhai.

Frying of masala

Keep the flame to low-medium and cover the Pan/Kadhai with lid and cook it for 7-8 minutes. Now open the lid and turn the eggplants. Cover it and let it cook it for 6-7 minutes.

Stuffed Eggplant

Once its all cooked, switch off the flame. Garnish with Chopped green coriander and serve.

Stuffed Eggplant

Enjoy with bread of your own choice.

Key Notes:

Don’t overstuff the masala while stuffing the eggplants. Just 1/2 teaspoon to each eggplant is more than enough.

Just slit the eggplants to their 3/4 size. this way they will not break while cooking.

Restrain from adding any water whilst cooking and turn them very softly. This way they will not turn mushy and the masala will remain intact.

You can add 1/2 teaspoon of either mint or kasuri methi to the masala while stuffing the eggplant. this gives an added extra flavour to the bharwa baingan.